PUBLIC HEALTH NUTRITION Master of Science (M.Sc.)

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1 MODULE HANDBOOK PUBLIC HEALTH NUTRITION Master of Science (M.Sc.)

2 Module Nutritional and Health Politics Credit Points: 10 Degree Programme: MSc Public Health Nutrition ID: OE-MS-GEE Faculty: Nursing and Health Sciences/ Nutritional, Food and Consumer Sciences Language: German Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims Knowledge of nutritional politics and features of the healthcare system, also compared internationally, form the base of political decisions in food supply and healthcare and thus, can contribute to structuring production, distribution and supply processes as well as elicit new strategies. In this module, students will gain knowledge in and learn to analyse political, structural and institutional frameworks of national and international nutritional and health politics, as well as discuss and evaluate the political room for manoeuvre regarding nutrition and health. Furthermore, students will learn to recognise the influence of societal forces on food production, diet and dietary behaviour, and to understand and evaluate the sphere of influence regarding food production, distribution and consumption to gain knowledge of and the ability to evaluate social-state regulation and interventions in social systems to discuss principles of organisation, structure and function of social security systems in general and the health system in particular to reflect upon problems of governance relating to health system establishments and arrangements of health-related service provision to critically reflect upon and discuss social and political conditions for health and illness Contents Agricultural and food industry, food production National and international institution of nutritional politics Food security, food supply and distribution Nutrition education, diet-related prevention and health promotion Consumer-related nutritional politics and health-based consumer protection National and international nutritional and agricultural politics and world nutrition Food security Relationship between macroeconomics and nutrition Theories of social state regulation Legal foundations and institutional frameworks relating to social and health-related politics Structural characteristics and problems in selected sectors of healthcare Current developments in healthcare policy from persistency to reform dynamics Formation of health systems: Funding, control of supply and demand Healthcare systems: international comparison Decision-making processes in health politics, actors and power resources 2

3 Leaning methods Seminar, group work Entrance Requirements Obligatory: -- Recommended: -- Relevance to Course of Study -- Frequency / Length of Module Winter semester / 1 semester Workload for Students 300 hours 108 hours taught (incl. e-learning) 192 hours independent study Contact Hours 3 seminars per week 5 lectured seminars per week Assessment Oral examination 3

4 Module Nutrition, Health, Prevention Credit Points: 10 Degree Programme: MSc Public Health Nutrition ID: OE-MS-EGP Faculty: Nutritional, Food and Consumer Sciences Language: German/English Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims This module equips students with the necessary skills to recognise associations between nutrition and different diseases relevant to Public Health, such as obesity, diabetes, coronary heart disease, cancer and osteoporosis. Students will also gain the ability to independently design interventions for these diseases, as well as the ability to analyse the psychological and cultural determinants of Public Health Nutrition. Knowledge related to psychological and cultural influences on food production, diet and activity will be gained and considered in the development of preventive measures. Professional competences include: Detailed knowledge about causal relationships between dietary factors, physical activity and diseases, considering cultural influences and lifestyle changes Critical reflection of dietary situations and development of solutions, considering problems of implementing dietary and lifestyle guidelines and of integrating them into daily routines. Methodological competences include: Developing dietary concepts specific for target groups under consideration of a healthy lifestyle, as well as guidance for their implementation and evaluation Assessing and using measures of behaviour-related, structural and environmentrelated prevention. On the level of personal and learning competences, central aspects of the module are skills to evaluate and independently develop and advance the previous concepts for dietary interventions relevant for Public Health. Pre-requisite for implementing interventions are social competences and communication skills, which will be imparted by this module. Contents Associations between dietary factors, physical activity and various diseases Preventive nutrition: Evidence from dietary and physical activity guidelines Diet-related health promotion (methodological and practical) Intervention programmes regarding diet and physical activity (multidisciplinary) Health-psychology models Psychosomatic and behaviour-related approaches Cultural determinants of food production and nutrition, mentalities, lifestyles, dietary behaviour, cultural theories of nutrition, eating and activity culture, interaction between culture and psychological dimensions Interview-training, moderation-training, how to lead discussions and systematic counselling Diversity Management Intercultural comparisons 4

5 Learning Methods Lectured seminars, seminars Entrance Requirements Obligatory: -- Recommended: basic knowledge of nutritional science Relevance to Course of Study Basic module for Public Health Nutrition on the level of Master degree programmes. Frequency / Length of Module Winter semester Workload for Students 450 hours hours taught hours independent study Contact Hours 6 lectured seminars per week 2 seminars per week Assessment Oral examination 5

6 Module Research Methods Credit Points: 10 Degree Programme: MSc Public Health Nutrition ID: OE-MS-FOM Faculty: Nutritional, Food and Consumer Sciences / Nursing and Health Sciences Language: German Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims This module focuses on the ability to assess the explanatory power of scientific research methods. Central aspect is the ability to develop an adequate research design for answering a question related to Public Health Nutrition, as well as to make necessary methodological decisions. The module teaches basic methods and techniques of quantitative and qualitative sociological research, as well as data evaluation in the field of social sciences Students will be able to plan, develop and implement strategies for the management and evaluation of nutritional, health-related and epidemiological problems, with reference to case studies and in problem-based learning. Professional competencies regarding mindset and work methods as well as quantitative and qualitative research methods and strategies are a core part of the course. Knowledge related to the collection, analysis and evaluation of data, as well as the implementation of statistical procedures will also be a central theme of this module. Contents Scientific theory: development of positivism to critical rationalism, constructivism and critical social theory; approaches to documenting the history of science; hermeneutics and the Interpretive Paradigm; scientific theory and research Research processes and documentation; research designs and forms of investigation; planning and implementation of an empirical investigation, laboratory field research; research ethics Theories of quantitative research Qualitative research processes and approaches; Grounded Theory, ethnography, phenomenology Collection, analysis and evaluation of data from quantitative and qualitative social research; standardised and non-standardised oral and written surveys, observations, document and conversational analysis, campaign research, case studies, surveys, descriptive and analytical procedures of data evaluation and statistics Central fields of application; basic clinical and medical research, basic evaluative research Learning Methods Lectured seminars, seminars Entrance Requirements 6

7 Obligatory: -- Recommended: basic knowledge in statistics Relevance to Course of Study This module qualifies students to formulate hypotheses relating to examining and generating research designs and teaches methods and techniques of quantitative and qualitative social research and data evaluation in the field of social science. The skills taught in this module can be utilised in Master degree programmes. Frequency / Length of Module Winter semester / 1 semester Workload for Students 300 hours 108 hours taught (incl. e-learning) 192 hours independent study Contact Hours 2 seminars in statistics per week 6 lectured seminars per week (3 in quantitative methods, 3 in qualitative methods) Assessment Written examination 7

8 Module Research Project Credit Points: 15 Degree Programme: MSc Public Health Nutrition ID: OE-MS-FOP Faculty: Nutritional, Food and Consumer Sciences / Nursing and Health Sciences Language: German Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims In this module, students will complete a research project, following the guidelines set out by project management methodology. Students will independently design a study project, carry it out, document it and then evaluate and critically reflect on their work. Contents Project management Finding a topic and posing a research question Choosing a design for the study Choosing a method Evaluating the study Presenting the results according to scientific criteria Assessing the impact of the conclusions made for the field of Public Health Nutrition Learning Methods Project work, seminar Entrance Requirements Obligatory: -- Recommended: Knowledge and skills covered in the Research Methods module Relevance to Course of Study -- Frequency / Length of Module Summer & winter semester / 2 semesters Workload for Students 450 hours Contact Hours 6 hours project work per week 1 hour seminar per week Assessment 8

9 Written version of the research project Project presentation Participation in the accompanying colloquium 9

10 Module Health Promotion Credit Points: 10 Degree Programme: MSc Public Health Nutrition ID: OE-MS-GEF Faculty: Nursing and Health Sciences Language: German Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims Health promotion is viewed as an area of intervention within public health. Its theoretical basis is the model of salutogenesis. Health promotion is defined as the process of enabling individuals and communities to increase control over the determinants of health and thereby improve their health. The module aims at providing the skills needed to be able to contribute to further developing health promotion strategies. To this end the module provides the space for an informed discussion of the theoretical basis of health promotion and the current state of research on it, a discussion that includes a look at current international strategies in play and their application to national contexts, with an assessment of their effectiveness and the possibility of theoretical sound criticism of the strategies discussed. Module outcomes should include publication-quality review articles on issues in health promotion. Contents: The salutogenesis approach as theoretical basis for health promotion, current research and open research questions, the model in its relation to other concepts (hardiness, resilience, empowerment, etc.) and to health promotion strategies, Models of health behaviour, health action and living conditions, the socialecological approach and the settings approach to health, psychological and sociological basis of health, state of research Strategies pursued, and concepts used, internationally, state of current discussion, national implementation, weaknesses of existing conceptual approach, Main topics: concepts and strategies to reduce social inequality, health promotion in the context of illness trajectory, including self-help and shared decision making Theoretical and empirical strategies for conceptual development, health promotion outcomes research. Requirements for review articles. Learning Methods Seminar, project-oriented learning methods, self-directed learning

11 Contact Hours 6 hours of seminar per week Entrance Requirements Obligatory:- Recommended: Basic skills and knowledge relating to the health care sciences, basic methodological skills. Relevance to Course of Study The module is suitable for use in the Master of Public Health programme and other Master programmes related to health care. Frequency / Length of Module Summer semester / 1 semester Workload for Students 300 hours 108 hours taught (incl. e-learning) Assessment Written examination 192 hours independent study 11

12 Module Globalization and Health Credit Points: 10 Degree Programme: MSc Public Health Nutrition ID: OE-MS-IGE Faculty: Nursing and Health Sciences Language: German/ English Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims This module analyses the growing need for health policy actions called for by globalisation from an international public health perspective. This need for action arises increasingly as a reaction to earlier choices made by decision-makers, both international and transnational. Meanwhile, the importance of 'health' is recognised as a constituent part of the conditions for poverty reduction, competitiveness and economic growth. At the same time, the conditions for the design of public health -- particularly in the developing and emerging countries -- have changed significantly. The focus of the module is on, in addition to the impact of Europe's internal market and the EU's health regulatory agencies, the developing and emerging countries. The module aims at encouraging a discussion of various aspects of 'globalised health' and enabling students to position themselves within this discussion. Furthermore, students should acquire the ability to carry out scientifically sound analyses using the tools of policy analysis in order to be able to evaluate supranational decision-making processes and interests with respect to the access, funding and design of structures within the health care sector in selected developing and emerging countries. Contents Global players in health care, and their working practices, in European and international context, International, supranational and transnational strategies in health policy-making and their effects, Positive and negative effects of the globalisation of health, Public health concepts relevant to primary health care ('bottom-up' approaches) Health economic approach towards the development of micro-insurance schemes ('top-down' approaches) Learning Methods Seminar with guest lectures, e-learning, self study, self-directed learning, in part in English. Contact Hours 6 hours of seminars per week Entrance Requirements Obligatory: - Recommended: Skills and knowledge corresponding to the modules Public Health 12

13 Nutrition: Methods, Concepts, Strategies and Sociology of Health, Research Methods or corresponding skills and knowledge. Relevance to Course of Study The module is suitable for use in the Master of Public Health programme and other Master programmes related to health care Frequency / Length of Module Winter semester / 1 semester Workload for Students 300 hours hours taught (incl. e-learning) hours independent study Assessment Oral examination (with presentation) 13

14 Module Life Cycle Nutrition Credit Points: 5 Degree Programme: MSc Public Health Nutrition ID: OE-MS-LCN Faculty: Nutritional, Food and Consumer Sciences Language: German/English Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims This module qualifies students for science-based practice in the field of nutritional intervention (both population and group-related), according to national and international standards. Students learn to develop nutritional science-related prevention techniques seeking to address the conflict between the range of foods on offer, the eating habits and physical activity of the population, and aiming to secure adequate supply of energy and nutrients to the population. Professional competencies to be developed in the module include a deepened knowledge of nutritional requirements, including trophic factors promoting good health, and the satisfaction of their demand with regards to different sections of the population and different settings. Furthermore, intensive work with current literature that is of relevance to PHN will work out the state of research and hence, extend the professional competences. The methodological competency involves developing solutions for the nutritional problems affecting different sections of society, with reference to external catering. The students ability to work independently will be addressed through the given task of designing the contents of nutritional education programmes for various target groups. Contents Nutrition of particular groups (pregnant and breastfeeding women, infants, children and adolescents, adults and the elderly) Nutritional status and physical activity of particular population sections The value of functional food and nutritional supplements for specific sections of the population Learning Methods Lectured seminars and seminars Entrance Requirements Obligatory: -- Recommended: Basic knowledge of Nutritional Science Relevance to Course of Study -- Frequency / Length of Module Summer semester / 1 semester

15 Workload for Students 150 hours 51 hours taught Contact Hours 99 hours independent study 3 hours lectured seminars per week 1 hour seminar per week Assessment Written examination Additional Assessment -- Weighting See 8 of the examination regulations for the University of Applied Sciences, Fulda, for the Masters in Public Health Nutrition Miscellaneous See the student information system for the faculty of Public Health Nutrition 15

16 Module Master Thesis Credit Points: 30 Degree Programme: MSc Public Health Nutrition ID: OE-MS-MTH Faculty: Nutritional, Food and Consumer Sciences / Nursing and Health Sciences Language: German/English Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims This module qualifies students to independently write a dissertation in the field of Public Health Nutrition and to publish the results. Contents Formulation of research questions and hypotheses Societal and Public Health Nutrition relevance of a topic Writing of an exposé Specific aspects and problems of literature search Formal aspects of a thesis Good scientific practice in PHN: ethics and data protection Critical reflection of research designs Scientific writing Presentation and publication of scientific results Learning Methods Seminars, colloquium Entrance Requirements Obligatory: If more than two module assessments are absent then the subject for the Master Thesis cannot be given out. Absent module assessments must be completed before submission of the Master Thesis. Recommended: -- Relevance to Course of Study -- Frequency / Length of Module Summer semester / 1 semester Workload for Students 900 hours 54 hours taught 846 hours independent study 16

17 Contact Hours 4 seminars per week Assessment Written thesis, presentation of thesis 17

18 Module Public Health Nutrition: Methods, Concepts, Strategies Credit Points: 10 Degree Programme: MSc Public Health Nutrition ID: OE-MS-MKS Faculty: Nutritional, Food and Consumer Sciences / Nursing and Health Sciences Language: German Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims Public Health Nutrition aims at promoting good health through nutrition and lifestyle and at preventing lifestyle-associated diseases. The module introduces students to the interdisciplinary way of thinking and working methods of Public Health Nutrition. It helps students with the general classification of the research area and elucidates current research topics and working areas. It enables students to develop population-based perspectives and questions, differentiate suitable strategies and methods of new insights, and reflect upon interventions and research relevant to Public Health Nutrition. The module further qualifies for assessing dietary health risks that are of relevance for different population groups, and risks from physical inactivity and their consequences by epidemiological methods. Regarding methodological competences, which are fundamental here, students learn to understand, use and interpret methods of nutritional epidemiology. Self- und learning competences encompass the planning of epidemiological studies on the assessment of nutritional status und physical activity and designing, conducting and reflecting intervention studies. Based on this, students will be able to develop strategies and concepts for Public Health Nutrition. Contents History and development of Public Health Nutrition within the international context, challenges and need for development Current explanatory approaches of natural sciences and medicine, and intervention strategies for population-based Public Health Nutrition problems Prevention strategies in Public Health Nutrition Working forms and strategies of Public Health Nutrition Current research questions of relevance and working areas of Public Health Nutrition (in part including the visit of scientific congresses and guest lectures) Different intervention approaches (from diet education to therapy), behaviourrelated and structural / environment-related prevention, population-based and setting-based approaches Methods and procedures in nutritional epidemiology (descriptive and analytical epidemiology) Methods and procedures to measure physical activity and energy expenditure Multi-methodological procedures, consolidation of different research methods, e.g. epidemiology and laboratory Working with epidemiological software (e.g. EpiInfo) Specific aspects of literature research in relevant databases Learning Methods 18

19 Lectured seminars and seminars Hands-on seminars Entrance Requirements Obligatory: -- Recommended: -- Relevance to Course of Study -- Frequency / Length of Module Winter semester / 1 semester Workload for Students 300 hours 108 hours taught 192 hours independent study Contact Hours 2 lectured seminars per week 6 seminars per week Assessment Written examination 19

20 Module Sociology of Health Credit Points: 10 Degree Programme: MSc Public Health Nutrition ID: OE-MS-SDG Faculty: Nursing and Health Sciences Language: German Compulsory for: MSc Public Health Nutrition Optional for: -- Course Aims Developing a population based perspective requires being able to analyse relationships between society and health, and being able to develop a social science perspective on health and illness. The objective of this module is to familiarise students with various societal discourses concerning health and disease and to develop their ability to think theoretically within the social and health sciences. Students assume responsibility for contributing to the public health expertise by drawing on sociological theories and learn how to influence discursively decision-making concerning health care interventions Contents Sociological theories, and their social construction, of health and illness, of disease care and dealing with patients, of living with disease and health action, and of the meaning of disease to society, Social differentiation and its consequences for health equalities, Professional views of health and illness resulting from professional socialisation, sociological theories of profession and their application to the health professions and allied professions, Analysis of societal discourses concerning health and disease in their social and institutional contexts, Strategies for theory building in the health sciences. Learning Methods Seminars, self-directed learning. Contact Hours 4 seminars per week 2 lectured seminars per week Entrance Requirements Obligatory: Recommended: Basic health sciences skills and knowledge, as well as the ability to think theoretically. Relevance to Course of Study The module is suitable for use in the Master of Public Health programme and other Master programmes related to health care. Frequency / Length of Module Summer semester / 1 semester 20

21 Workload for Students 300 hours 108 hours taught (incl. e-learning) Assessment Oral examination 192 hours independent study 21

22 Fulda University of Applied Sciences Department of Nutritional, Food and Consumer Sciences (oe) (in cooperation with the Department of Nursing & Health Sciences (pg)) Marquardstr Fulda Germany 22

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